Posted on Friday, 30th November 2012 by Grace Massa Langlois

Crazy, busy week, I felt like I barely had enough time to breathe! But, I didn’t want to let a week go by without posting, especially since we’re heading into the holiday season. Everyone is so busy at this time

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A close up photo looking down on Mini Apple Tarte Tatins.
Posted by Grace Massa Langlois with 1 comments

Posted on Friday, 26th October 2012 by Grace Massa Langlois

Viennoiserie is the term given to yeasted dough sweetened with sugar and enriched with butter and eggs. The two main classifications of Viennoiserie are laminated and non-laminated dough. Danish Pastries and Croissants fall in the laminated category whereas Brioche, Pan

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A photo of Cherry Danishes drizzled with icing cooling on a wire rack.
Posted by Grace Massa Langlois with 9 comments

Posted on Friday, 5th October 2012 by Grace Massa Langlois

I thought I would ring in the fall season with a simple British classic, apple crumble. I can’t believe fall is already upon us I’m already missing and longing for the return of summer. It’s not that I dislike the fall season

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A photo taken looking down on an Apple Crisp dessert topped with a dollop of sweetened whipped cream.
Posted by Grace Massa Langlois with 2 comments

Posted on Friday, 21st September 2012 by Grace Massa Langlois

Panna Cotta “cooked cream” is a delicate Italian dessert. The eggless custard is traditionally prepared with a combination of milk and cream, and sugar. It’s classically flavoured with vanilla bean and set with gelatine. The origin of the dessert is

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A photo of two Layered Panna Cotta Desserts with Fresh Berry Compote and Sliced Almonds.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 31st August 2012 by Grace Massa Langlois

I’m hosting a ladies night soon and I’ve been testing recipes. I’m hoping to have a trio of mini desserts for the ladies to enjoy. And I also want to prepare a couple of different cocktails. White chocolate and raspberries

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A photo of a White Chocolate Raspberry Cupcake frosted with Swiss Meringue Buttercream and decorated with chocolate curls and gold dust.
Posted by Grace Massa Langlois with 17 comments

Posted on Friday, 3rd August 2012 by Grace Massa Langlois

When I have a craving for something it seems to be the only thing I can think about. And this week all I could think about was blueberries and pastry. Instead of whipping up my usual fruit tart with crema pasticcera

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Blueberry Tart with crispy sweet pastry, layer of lemon curd and mascarpone cream.
Posted by Grace Massa Langlois with 24 comments

Posted on Saturday, 21st July 2012 by Grace Massa Langlois

I love the combination of dark chocolate and raspberries but when I want an extra special chocolate cake I bring out the cherries. Cherries marry well with a lot of flavours, almonds, coffee, orange, vanilla, white chocolate but they pair

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A photo of Chocolate Cake frosted with Chocolate Ganache and decorated with Glazed Cherries with a slice removed and displayed on a pale green frosted glass cake stand.
Posted by Grace Massa Langlois with 28 comments

Posted on Wednesday, 11th July 2012 by Grace Massa Langlois

A couple of weeks ago one of my regular visitors, Ela, reached out with a special request, “Can you feature a copycat recipe for The Cheesecake Factory Fresh Banana Cream Cheesecake?” Ela couldn’t have reached out at a better time

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A close up, cropped photo of Banana Cream Cheesecake with layer of Bavarian Cream and decorated with Whipped Cream on a white cake stand with a black background.
Posted by Grace Massa Langlois with 35 comments